Thai Beef Salad | Eva Valley Meats

Ingredients

• 1 tsp Chili, very finely sliced
• 2 Garlic cloves
• 1 tbsp Coriander stems, finely chopped
• 2 tsp Raw sugar
• 2 tbsp Fish sauce
• 3 tbsp Lime juice
• 1 tbsp Organic coconut oil
• 250 g Eva Valley Meats rump, scotch or porterhouse steak
• ½ tbsp Peanut oil
• Salt and pepper to taste
• 2 cups Mixed lettuce leaves
• ¼ cup Cherry tomatoes, halved
• ½ Lebanese cucumber, seeds scooped out and chopped
• ¼ Small red onion, very finely sliced
• ¼ cup Coriander leaves, lightly packed
• ¼ cup Mint leaves, lightly packed
• 1 tbsp Peanuts or cashews, roughly chopped
• Extra coriander and mint leaves